Stir-fried Tofu with Bell Peppers and Black Bean Sauce 豉汁彩椒炒豆腐

A classic Cantonese vegetarian stir-fry featuring pan-fried firm tofu, vibrant bell peppers, and a savory black bean sauce. Quick to prepare and full of flavor, perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 500g firm tofu, pressed and cut into 2cm cubes
• 1 red bell pepper, deseeded and cut into 2cm pieces
• 1 green bell pepper, deseeded and cut into 2cm pieces
• 3 cloves garlic, minced
• 1 inch ginger, peeled and minced
• 2 tablespoons fermented black beans, rinsed and roughly chopped
• 2 tablespoons cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 stalk scallion, sliced for garnish

Steps

1. Prepare the tofu: Press firm tofu to remove excess water, then cut into 2cm cubes.
2. In a small bowl, whisk together soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water to create the sauce mixture. Set aside.
3. Heat cooking oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and pan-fry until golden brown and crispy on all sides. Remove tofu from the wok and set aside.
4. In the same wok, if needed, add a little more cooking oil. Add minced garlic, minced ginger, and chopped fermented black beans. Stir-fry until fragrant, about 30 seconds.
5. Add the red bell pepper and green bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
6. Return the pan-fried tofu to the wok. Pour in the prepared sauce mixture. Stir-fry quickly to coat all ingredients evenly, allowing the sauce to thicken.
7. Garnish with sliced scallions and serve immediately with steamed white rice.

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